Marcella Hazan's Tomato Sauce with Onion and Butter recipe on Food52.com. Mushroom lasagna. One of the most frequent requests I get is for is to organize a category of recipes that freezes well, or can be packed up and brought to new parents with bigger (er, tinier) things on their agenda than stirring pots.

And you’d think I’d be an expert on this, having been in their shoes just one year ago but I never bothered. New York City is not a place where you have to stock your freezer to get a good meal in; we can get literally anything delivered to our door in under an hour, even food that is both healthy and better than I make at home. (Well, almost.) Plus, almost anything that sits in my freezer for more than two weeks smells… freezery. It was hard to summon enthusiasm to store anything worthwhile inside it. But there are few dishes more freezer-friendly than a lasagna, and I love a good one. The magic is in the recipe, which is from Ina Garten. Freezer-friendly recipes: I need your help.
The Best Pasta Salad Ever {Really}
Martha Stewart's Macaroni and Cheese recipe on Food52.com. Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms recipe on Food52.com. Cooking is more fun with friends.

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles.
Nigel Slater's Spaghetti Bolognese - Genius Recipe. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Today: A ragù that works around your schedule -- and might even be better than Nonna's, thanks to a secret ingredient or four. It you're looking to make a correct bolognese or a definitive bolognese -- and you're looking to do so while avoiding scolding -- this is not the recipe for you. There are times to make Bologna's saucy gift to the world -- a proper version, in all its delicate, slow-cooked glory. Let us appreciate it, and cook it sometimes -- but (please) let us also then play around with it, and make it new, ours, and, in our various ways, better.

How to Make Lasagna. Here at Food52, we love recipes -- but do we always use them?

Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: We're showing you how to layer up a soul-satisfying lasagna.
How to Make Macaroni and Cheese Without a Recipe - Mac & Cheese. Here at Food52, we love recipes -- but do we always use them?

Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Macaroni and cheese expert Catherine Lamb is showing you how to make this American classic -- and a top contender for the ultimate comfort food -- with whatever kitchen staples you've got. Ah, macaroni and cheese.
Nigel Slater's Spaghetti Bolognese - Genius Recipe.

How to Make Lasagna. How to Make Macaroni and Cheese Without a Recipe - Mac & Cheese. 49 degrees. Before I begin, I feel that a warning of sorts is in order.

I understand that some of you people, especially the ones on the East Coast, are having a heat wave? Is that right? Well, if so, you might consider clicking away right now, because what I am about to say will have almost no relevance for you. Sorry. That said, here goes. Anybody still there? We’re still on a Jamie Oliver kick around here.
Mom’s Goulash. I know, I know, this isn’t really goulash at all.

But apparently it is what my mom referred to as goulash. I don’t have a lot of memories of the various dishes my mom cooked, which makes me sad, but I do distinctly remember a cheesy, saucy baked pasta dish that contained sour cream and green onions – and Mom called it “goulash”. I never thought twice about the name at the time, of course, I just wanted more of that yummy pasta!

Since becoming interested in cooking, I was inspired to make this old favorite.
Naughty & Nice Vegan Enchilada Casserole. Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!

I’m excited to bring back the healthy meals over the holidays. Sometimes, I have to remind myself that the time I spend preparing dinner is redeemed with quick, effortless lunches in the days ahead. It all balances out in the end.
49 degrees. 10 Sauces to Dress Up Chicken Breasts : Recipes and Cooking. Tired of the same old roasted, grilled or baked chicken breasts?

Transform your dinner from ho-hum to high-flavor with these 10 easy toppers for any occasion, like this chunky Apple, Onion and Cider Sauce from FN Magazine. 1. Barbecue Sauce. Pasta alla Vodka. No, I’m not spiraling downward into a pit of sin and booze, despite what you may think. I mean, just because I’ve shared the recipes for Whiskey-Glazed Carrots, Christmas Rum Cake, and Pasta alla Vodka in the same two-month period doesn’t mean I’m on a bender or anything! It simply means it’s the holiday season—the season to be jolly—and if you can’t add a little fun (translation: booze) to your cooking during the holiday season, when CAN you? Love, The Queen of Rationalization.

Pasta alla Vodka, people. Pasta alla Vodka. When you cook this sauce with wine, it leaves that delicious “winey” aftertaste—that satisfying “mmmm…wine” flavor that’s unmistakable and wonderful.
White Cheddar + Arugula Pesto Mac and Cheese. Mac and cheese cures all. …conflict. …tantrumy husbands. …tantrumy toddlers. …which are pretty much the same thing.
Brown Butter Parmesan Chicken Linguine.
So, like… do I even have to say actual words about this? Because you know all I have is “OMG! Brown butter!
Portobello and Leek Carbonara. Now this is what I like to see.

Eggs and bacon… not being used in breakfast. I mean, don’t get me wrong – I find bacon and eggs in the AM to be one of life’s simple pleasures. I adored the Sunday mornings while I was growing up that my mom would make a “big” breakfast with all the good stuff, which is seriously saying a lot since the only things I really adored at that time were my hair crimper (still got it) and my hot pink (like, literally HOT pink) fanny pack.

How to Make the Best Tomato Sauce From Fresh Tomatoes. This sauce is so good, you don't even need cheese on it. [Photograph: Vicky Wasik] Let me get something straight right off the bat here: I'm not sure there's such a thing as "the best" tomato sauce. Whoa, whoa, whoa, I can hear you saying already.
The best damn vegetable lasagna ever. One year ago, if you had offered me an ooey, gooey slice of vegetable lasagna, I would have curled my lip in disgust. Vegetables? AND no meat?
The best damn vegetable lasagna ever. World's Best Lasagna Recipe. World's Best Lasagna. From the kitchen of John Chandler. World’s Best Lasagna.

Barbecue Spaghetti. How to Make Pasta Sauce - Cooking Tips. Browned Butter Sauce. Cream Sauce. The 10 best pasta sauce recipes. Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks. Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. Rinse the salt off, then pat dry with kitchen roll. 2 Blend the pesto ingredients on a low speed, adding more oil if necessary. 3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. 4 Cook the pasta, then rub a serving bowl with the garlic.

Great Grandma's Pasta Sauce. Tuscan Pasta with Basil Cream Sauce. The Best Spaghetti Carbonara Recipe. Roasted Tomato & Almond Pesto Recipe. World's Best Pasta Sauce! Recipe. Creamy Tuscan Pasta Sauce {Quick 20-Minute Dinner}
Raise your hand if being able to make dinner in 20 minutes fills your heart with joy? Now that the weather is {finally} warming up and we are spending more time outside remembering what fresh air feels like, dinner prep is being cut to a minimum. I love my kids. I want to serve them dinner. But generally, I refuse to be stuck inside slaving over dinner while they are outside romping freely. Granted, I’m usually planted on the porch steps holding the little one and not even coming close to romping, but I still don’t want to be inside cooking, especially since in my neck of the woods, a raging blizzard of snow and ice could still appear any minute and we have to take advantage of the warmth (i.e. above 35 degrees).